By Mike Harris
Special to the Alpine Mountaineer
The deli at Goodwin and Son’s Market was always a popular stop for shoppers for prepared sandwiches, freshly made sandwiches and the prepared food area where you could find hot food and cold salads. But at the new rebuilt market, following the roof collapse from snow in March 2023, the deli is bigger and better than ever.
Deli worker Jackie Alexander makes a turkey foot-long sandwich for a customer.
In place of the few tables and chairs inside the old deli area, there is a new, expanded seating area at the front of the rebuilt store which includes an outside seating area (“There’s a nice view of Lake Gregory from there,” said store manager Mike Johnstone) and an inside seating area, also with dining tables and chairs.
Martin Goodwin, Johnstone’s uncle, was in charge of designing much of the new version of Goodwin’s Market. Martin especially wanted to include an expanded dining area where customers could sit and have coffee and a doughnut or pastry with friends or enjoy a lunch from the deli with expanded choices.
Additionally, new to the expanded deli is a gas-fired, large pizza oven placed where the rotisserie broiler/oven used to be in the old deli. There, chef Sebastian Langois and his pizza-maker team turn out fresh, hot pizza with a variety of toppings.
“The pizza dough is made fresh, and Sebastian makes his own pizza tomato sauce,” Johnstone said. Pizzas are cooked fresh in either the 6-inch or 12-inch size. Pizzas can either be taken home or eaten in the new dining area.
The deli still offers a variety of cold cuts and cheeses (Boar’s Head is a popular brand served at the deli) which can be sliced and taken home.
The entire deli crew at Goodwin’s Market poses as if to say, “Come try our sandwiches, cold cuts, salads and hand-made pizza.”
The hot food area continues themed nights and popular, Johnstone said, are Tuesdays (which is Mexican selections) and Thursdays (which is Asian selections).
Goodwin’s has added more cold cases where prepared sandwiches are offered or a variety of cold selections to take home.
“A popular item among our customers is a variety of wraps,” he added.
A selection of breads is baked fresh daily, as are homemade-style cookies, which are kept warm on a heating tray in the deli.
“We are also working on a new catering menu, which we expect to unveil in a month or so,” Johnstone added. “We’ll be able to offer groups a wide array of choices for their events.”
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